Crispy Easy Zucchini Fritters (Printable)
Golden, crunchy fritters with tender zucchini inside. Ready in 30 minutes.
# What You’ll Need:
→ Vegetables
01 - 2 medium zucchinis, grated
02 - 2 green onions, finely sliced
03 - 1 small carrot, grated
→ Binding & Flavor
04 - 2 large eggs
05 - ½ cup all-purpose flour
06 - ¼ cup grated Parmesan cheese
07 - 2 tablespoons chopped fresh parsley or dill
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - ½ teaspoon garlic powder
→ For Frying
11 - 4 tablespoons vegetable oil
# How-to Steps:
01 - Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispy fritters.
02 - In a large bowl, combine zucchini, green onions, carrot, eggs, flour, Parmesan, parsley or dill, salt, pepper, and garlic powder. Mix until fully incorporated.
03 - Heat 2 tablespoons oil in a large nonstick skillet over medium heat until shimmering.
04 - Scoop approximately 2 tablespoons batter per fritter into the pan, gently flattening with a spatula. Cook 3–4 fritters at a time without overcrowding.
05 - Fry for 3–4 minutes per side until golden brown and crispy. Add additional oil as needed for subsequent batches.
06 - Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve hot with Greek yogurt or tzatziki sauce.
# Expert Advice:
01 -
- The outside gets impossibly crispy while staying tender inside, like little savory pancakes that somehow taste better than they have any right to
- They come together in under thirty minutes and use up all that summer zucchini thats threatening to take over your crisper drawer
02 -
- The first time I made these I was too gentle with the zucchini and ended up with mushy, disappointing fritters that fell apart in the pan. Really squeeze the heck out of it.
- If your batter feels too wet and loose, sprinkle in another tablespoon of flour. It should be scoopable but not runny, more like a thick cookie dough than pancake batter.
03 -
- Add 2 tablespoons of panko breadcrumbs to the batter for extra crunch and texture that keeps even after they have cooled slightly
- Use a small ice cream scoop or cookie scoop to get perfectly uniform fritters that all cook at the same rate